Steak a la Mexicana

Welcome back food family!

This is one of my all time favorite Mexican dishes! Enjoy with a side of beans or rice and don't forget the tortillas!

Ingredients:

• 3 lbs thin cut CHARCOAL STEAK sliced

• 1 medium ONION sliced

• 3 TOMATOES sliced

• 4 SERRANO PEPPERS sliced (can deseed for less spice)

• 1/2 cup CILANTRO chopped

• 4 GARLIC CLOVES diced

• 1 (8 oz) CAN of TOMATO SAUCE

• 1 (7 oz) can EL PATO SAUCE

• 2 tbs Canola or Vegetable Oil

• BADIA ADOBO to taste

• KOSHER SALT to taste

• PEPPER to taste

Instructions:

• Slice the ONION, TOMATOES, SERRANO PEPPERS and CILANTRO. Crush and dice the GARLIC GLOVES. Set all aside.

  
  

• Cut the STEAK to approximately 2 inch squares. Add to a mixing bowl.

  
  

• Season the steak with BADIA ADOBO to taste. Using kitchen tongs give the steak a toss to incorporate the seasoning. Set aside.

  
  

• Add 1 tablespoon of OIL to a pan over medium heat. After approximately 2 minutes or once the oil is hot add the GARLIC to the pan. Keep tossing for about a minute or until it's golden brown.

  
  

• Add the steak to the pan. Keep tossing for about 3 minutes or until the steak is light brown in color. Put the lid on the pan.

• Once the steak begins to shed its juices remove the lid from the pan. Add a pinch of KOSHER SALT and PEPPER to the steak to taste. Using kitchen tongs or a spoon keep tossing the steak until all its juice is gone and it is nice and toasty.

• Remove the steak from the pan. Set aside.

  
  

• Add 1 tablespoon of OIL to the pan over medium heat and toss in the ONION and SERRANO PEPPERS. Once the onion is a golden brown toss in the TOMATOES and CILANTRO. Keep tossing the veggies for approximately 2 minutes or until they are soft.

  
  

• Add the the cans of EL PATO SAUCE and TOMATO SAUCE over the veggies. Keep stirring to mix.

  
  

• Add back the steak to the veggie sauce mix. Mix with a spoon to incorporate.

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